Savory Taco Cupcakes are a fun and creative twist on classic tacos, combining all your favorite taco ingredients in a crispy wonton wrapper “cupcake.” Perfect for parties, family dinners, or a quick snack, these taco cupcakes are easy to make and pack all the flavors of traditional tacos in a bite-sized portion.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients:
- 24 wonton wrappers
- 500 g (1 lb) ground beef or turkey
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 packet (30 g) taco seasoning (or homemade seasoning)
- 1 cup (250 ml) water
- 1 cup (120 g) shredded cheddar cheese
- 1 cup (120 g) shredded mozzarella cheese
- 1 cup (150 g) canned black beans, drained and rinsed
- ½ cup (120 g) salsa
- ½ cup (120 ml) sour cream (optional, for topping)
- ½ cup (120 g) guacamole (optional, for topping)
- Fresh cilantro, chopped (for garnish)
Directions:
- Preheat your oven to 180°C (350°F). Spray a muffin tin with cooking spray.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.
- Add the ground beef or turkey to the skillet and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Stir in the taco seasoning and water. Cook for 5 minutes until the mixture thickens. Remove from heat.
- Place one wonton wrapper in each muffin tin cup, pressing it down to form a base. Add a layer of the cooked taco meat, a few black beans, and a sprinkle of cheddar cheese.
- Place a second wonton wrapper on top, pressing gently, and repeat the layers (taco meat, beans, and mozzarella cheese).
- Bake in the preheated oven for 12-15 minutes, or until the wonton wrappers are golden and crispy, and the cheese is melted.
- Remove from the oven and let cool slightly before carefully removing the taco cupcakes from the tin.
- Top each taco cupcake with a dollop of sour cream, salsa, guacamole, and a sprinkle of fresh cilantro, if desired.
5 Serving Suggestions:
- Serve with a side of Mexican rice or quinoa for a complete meal.
- Pair with a fresh green salad topped with a tangy lime vinaigrette.
- Serve with tortilla chips and a side of queso dip for a party platter.
- Enjoy with a refreshing lime margarita or a cold glass of iced tea.
- Serve alongside roasted vegetables for a balanced meal.
Cooking Tips:
- For a spicier version, add diced jalapeños to the taco meat or use spicy salsa.
- Substitute ground beef with shredded chicken, pulled pork, or plant-based meat for variety.
- To ensure the wonton wrappers don’t stick, spray the muffin tin generously with cooking spray.
- You can make these ahead of time and reheat them in the oven at 180°C (350°F) for 5-7 minutes.
Nutritional Benefits:
- High in protein from the ground meat and cheese.
- Black beans provide fiber and plant-based protein.
- Fresh toppings like salsa and cilantro add vitamins and antioxidants.
Dietary Information:
- Contains gluten (in the wonton wrappers). Use gluten-free wrappers or corn tortillas for a gluten-free version.
- Contains dairy. Use dairy-free cheese and omit sour cream for a dairy-free version.
- Can be made vegetarian by replacing meat with cooked lentils or crumbled tofu.
Nutritional Facts (per cupcake, approximate):
- Calories: 160
- Protein: 9 g
- Carbs: 14 g
- Fat: 8 g
- Fiber: 3 g
- Sodium: 300 mg
Storage:
- Store leftover taco cupcakes in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer to maintain crispiness.
- These cupcakes can be frozen for up to 1 month. Thaw and reheat in the oven before serving.
Why You’ll Love This Recipe:
- Bite-sized and perfect for parties or snacks.
- Customizable with your favorite taco fillings and toppings.
- Quick to prepare with simple ingredients.
- Combines the crispy texture of wonton wrappers with gooey melted cheese and savory taco meat.
Conclusion:
Savory Taco Cupcakes are a fun, flavorful way to enjoy all the goodness of tacos in a unique, portable form. These crispy, cheesy, and delicious cupcakes are easy to make and perfect for gatherings or quick family meals. Try them today and delight everyone with this creative twist on tacos!
10 Frequently Asked Questions with Answers:
- Can I use corn tortillas instead of wonton wrappers?
Yes, small corn tortillas can be cut into circles and used as a substitute. - Can I make these vegetarian?
Absolutely! Replace the meat with cooked lentils, crumbled tofu, or a mix of sautéed vegetables. - Can I make these gluten-free?
Yes, use gluten-free wonton wrappers or corn tortillas. - What can I use instead of taco seasoning?
You can use a homemade blend of chili powder, cumin, paprika, garlic powder, and oregano. - How do I prevent the wonton wrappers from burning?
Bake at a moderate temperature (180°C/350°F) and keep an eye on them during the last few minutes of cooking. - Can I make these ahead of time?
Yes, prepare and assemble the taco cupcakes, then bake when ready to serve. - What cheese works best for this recipe?
Cheddar, mozzarella, Monterey Jack, or a Mexican cheese blend work wonderfully. - Can I freeze the taco cupcakes?
Yes, freeze after baking and reheat in the oven or air fryer. - What toppings can I add?
Salsa, guacamole, sour cream, diced tomatoes, or jalapeños are great options. - Can I make this recipe spicier?
Yes, add chopped jalapeños or a pinch of cayenne pepper to the taco meat